Homemade Vegetable Broth / Stock (Low sodium)
This I make is low-sodium style. I don't like salty broths; if I need to, I'll just add salt to the dish I am making while using the broth. But if you like a salty broth, add more salt than what I put in this recipe.
- 11 c
- green bell pepper
- yellow onion
- 5 clove
- 1 tsp
- kosher salt
- 1 tsp
- soy sauce
- fennel (optional)
- handful of cherry tomatoes (optional)
- green onions (optional)
How to Make Homemade Vegetable Broth / Stock (Low sodium)
- 1Wash veggies, rinsing off any dirt. Peel onion, but don't need to peel any of the others. Chop onion into large chunks.
- 2Roughly chop veggies except for garlic, tomato and jalapeno; don't chop too small, just enough to fit them into the pot. Bell pepper can be cut into 2 or 3 chunks. Add jalapeno whole. Don't peel the carrots. Add all to stock pot with water.
- 3Chop off ends of garlic. Add to pot, peel and all.
- 4Add salt and soy sauce.
(You can add any other vegetable you have on hand; I added fennel, green onions and cherry tomatoes because I had a lot left over. The beauty of broth making is that you can utilize all your leftover veggies into it).
- 5Cover and simmer for about 2 - 3 hours, until veggies are tender and broth is flavorful.
- 6Turn off heat, move pot away from burner, leave covered, and let cool for about 30 minutes.
- 7Strain away the vegetables, leaving a clean broth behind.